Not sold here, at least not in the produce section of
any store I have ever been in. Maybe some specialty
place I never visit. But I am usually careful in the
produce section: that is where most pick-ups are
supposed to be, according to TV which is all-knowing
in everything.

The brain police have changed the name of "rape" to "canola." In my area, the leaves are generally not marketed, but the oil, pressed from seeds, is quite common everywhere. If I remember, it's a cold-weather plant, and most of ours comes from Canada.

The more commonly-used word for the grape leftovers is "must," and its presence or absence in the subsequent steps of wine-making are very influential in the outcome of the product. Without must, for example, our red wines would not be red, because the greatest part of the red color is derived from the skins. Even some champagnes are actually made with red grapes, minus the must.

Slava wrote:How booze entered the picture, i do not know. Last I knew, it wasn't particularly salty. Liquid, yes. Salty, no.

Vinegar was a common alternative to salt for preserving foods, and vinegar was derived exclusively from wine in the old days, so there's the link.

Of course, alcohol itself is a good preservative, too. Charles Darwin later complained that many of the specimens he send to England on home-bound British vessels never made it, because the sailors would open the kegs (in which the specimens were preserved in alcohol) and drink the liquid. To this day, British seamen use the phrase, "having a sip of the admiral" to mean having a drink, because Admiral Nelson's body was sent home from Trafalgar in a keg of rum.